南五味子木脂素复合涂膜液在草莓保鲜中的应用

草莓在采收和贮运中易受损伤和病原微生物侵染而腐烂变质，影响其商品价值。为研究南五味子木脂素复合涂膜液对草莓保鲜效果的影响，以南五味子为材料，采用超声辅助乙醇浸提法提取其木脂素。以抑菌圈直径为指标，南五味子木脂素对3种供试菌的抑菌效果从强到弱为大肠埃希氏菌>沙门氏菌>金黄色葡萄球菌。考察南五味子木脂素、叶绿素铜钠、魔芋葡甘聚糖、氯化钙4个组分对草莓失重率、可溶性固形物含量、Vc含量的影响。在单因素实验基础上进行响应面优化实验，得到南五味子木脂素复合涂膜液的最优配方为0.32%木脂素+0.0021%叶绿素铜钠+0.27%魔芋葡甘聚糖+1.0%氯化钙，将制备的复合涂膜液应用于草莓贮藏实验，使用复合涂膜液的草莓的失重率下降73.86%，可溶性固形物含量提高67.55%，Vc含量提高21.80%，与对照组相比保鲜效果显著提高，可以作为草莓保鲜的技术参考。

Application of Kadsura longipedunculata Lignan Compound Coating Solution in Strawberry Preservation

Strawberry is easy to be damaged and spoilt by pathogenic microorganisms during harvesting, storage and transportation, which could affect its commercial value. To study the effects of lignan compound coating solution of Kadsura longipedunculata on the fresh-keeping of strawberry, the lignan was extracted from K. longipedunculata by ultrasonic-assisted ethanol extraction. Taking the diameter of inhibition zone as the index, the antibacterial effects of the lignan extraction on three tested bacteria were investigated. The antibacterial effect order from strong to weak was on Escherichia coli> Salmonella> Staphylococcus aureus. The effects of lignan, sodium copper chlorophyllin, konjac glucomannan and calcium chloride on the weight loss rate, soluble solid content and Vc content of strawberry were analyzed. On the basis of single factor experiments, response surface optimization experiment was carried out. The optimal formula of compound coating solution was as follows: 0.32% lignan extraction+ 0.0021% sodium copper chlorophyllin+0.27% konjac glucomannan+ 1.0% calcium chloride. The compound coating solution was applied to strawberry storage experiment, the weight loss rate of strawberry decreased by 73.86%, soluble solid content increased by 67.55%, Vc content increased by 21.80%. The preservation effect was obviously better compared with that of the control group. The results in this study can provide technical reference for strawberry preservation.